Yield: 6 to 8 servings
Menu Price: $7.95
Ingredients:
1 lb Shrimp, medium, peeled, pulsed in a food processor until ground
1 cup Bamboo shoots, finely diced
2 each Scallions, trimmed, white and green parts, finely chopped
1 tsp Ginger, peeled, chopped
2 TBS Light soy sauce
1 TBS Sesame oil Salt and white pepper to taste
1 each Egg
1 lb Crabmeat, picked over to remove cartilage and shells
1 each Square won ton wrapper package, 12-Oz
1 qt Vegetable oil
Chile-lime sauce Recipe >>
Procedure:
1. Combine shrimp, bamboo shoots, scallions, ginger, soy sauce, sesame oil, salt and pepper, egg and crabmeat in a large mixing bowl. Using a rubber spatula mix the ingredients together until they are well blended. Cover and refrigerate for at least 1 hour.
2. Place vegetable oil in a deep fryer or high-sided pot and heat over medium-high heat to 350 degrees F.
3. Place 1 won ton wrapper on a work surface and drop 1 teaspoon of the filling into the center. (Have a small bowl of water handy.) Using your fingertips, moisten the edges of the wrapper with water. Fold the won ton in half, corner to corner, to form a triangle. Press the seam together to seal the won ton so the filling doesn't seep out and set aside on a baking sheet. Repeat with remaining won ton wrappers and filling.
4. Carefully drop 5 to 6 won tons at a time into the hot oil. Fry until lightly golden and crispy, about 2 to 3 minutes, turning once during cooking. Remove the won tons using a slotted spoon and place on a platter covered with a paper towel to drain. Serve with chile-lime sauce
Ingredients:
1 lb Shrimp, medium, peeled, pulsed in a food processor until ground
1 cup Bamboo shoots, finely diced
2 each Scallions, trimmed, white and green parts, finely chopped
1 tsp Ginger, peeled, chopped
2 TBS Light soy sauce
1 TBS Sesame oil Salt and white pepper to taste
1 each Egg
1 lb Crabmeat, picked over to remove cartilage and shells
1 each Square won ton wrapper package, 12-Oz
1 qt Vegetable oil
Chile-lime sauce Recipe >>
Procedure:
1. Combine shrimp, bamboo shoots, scallions, ginger, soy sauce, sesame oil, salt and pepper, egg and crabmeat in a large mixing bowl. Using a rubber spatula mix the ingredients together until they are well blended. Cover and refrigerate for at least 1 hour.
2. Place vegetable oil in a deep fryer or high-sided pot and heat over medium-high heat to 350 degrees F.
3. Place 1 won ton wrapper on a work surface and drop 1 teaspoon of the filling into the center. (Have a small bowl of water handy.) Using your fingertips, moisten the edges of the wrapper with water. Fold the won ton in half, corner to corner, to form a triangle. Press the seam together to seal the won ton so the filling doesn't seep out and set aside on a baking sheet. Repeat with remaining won ton wrappers and filling.
4. Carefully drop 5 to 6 won tons at a time into the hot oil. Fry until lightly golden and crispy, about 2 to 3 minutes, turning once during cooking. Remove the won tons using a slotted spoon and place on a platter covered with a paper towel to drain. Serve with chile-lime sauce
Restaurant: City Limits Diner, White Plains, N.Y., USA
Recipe Type: Authentic
Submitted By: Corporate Chef Peter AssueRecipe Type: Authentic
Recipe Author: Chef Peter Assue
Original Photograph By:
Photograph Retouched By: Recipe Spy
Source: www.plateonline.com/MembersOnly/Recipes/RecipeDetails.aspx%3FRecipeId%3D5223+&cd=44&hl=en&ct=clnk&gl=us